Pasta fazool is a hearty bean and pasta soup, more of a winter food, but it was quite satisfying in the heat of summer as well.
4 anchovy fillets
1 tbsp tomato paste
0.25 tsp Hungarian paprika
1.5 cup beans
2 bouillon cubes
7 oz fresh baby spinach
12 oz cheese tortellini
Soak the beans in warm water for one hour. Begin heating on low for 2-3 hours, until cooked. Drain, rinse.
Fry anchovies in 1-2 tbsp vegetable oil. Add the tomato paste and paprika, stir and cook for ~30 seconds more. Add 1 liter of water and the bouillon cubes. Bring to a boil.
Stir in the drained beans and the pasta, cook for 10-15 minutes, until pasta is cooked. Mix in the spinach and cook just until wilted. Season with salt and black pepper.
Serve with freshly grated Parmesan cheese.
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